Comfort Corn Chowder
Comfort Corn Chowder has it all—sweet corn, satisfying potatoes and mouth watering bacon—all in one easy to make soup!
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✅Ingredients
• 1/4 cup butter
• 3 tablespoons flour
• 1 small white onion diced
• 3 cups chicken broth
• 2 cups yukon gold or red potatoes peeled and cubed
• 4 cups frozen corn
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/4 teaspoon white pepper
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/2 pound bacon cooked and crumbled (optional)
✅Instructions
00:02:18 - Quick recap Comfort Corn Chowder recipe
1️⃣ 00:00:16 - Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough.
2️⃣ 00:00:21 - Add in the onions and saute for about 5 to 7 minutes.
3️⃣ 00:00:30 - Stir in the flour until a paste forms and cook 1 to 2 minutes. Some of the onions will mix into the paste and that is fine. You just don't want any visible, stray white flour.
4️⃣ 00:00:41 - Whisk in the chicken stock until smooth and bring to a boil. Add in the potatoes, corn, sugar, salt and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes (cooking time will depend on how large you cut your potatoes).
5️⃣ 00:01:32 - When the potatoes are tender, add in the milk and cream and stir to combine. Bring to a boil and simmer for another 5 minutes. Taste and season with additional salt and white pepper as desired. Serve hot topped with crumbled bacon (optional).
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How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
For an impressive summer soup, watch Martha Stewart make this delicious, creamy corn chowder. Four cups of corn stock and five ears of corn go into this satisfying dish. Serve this meal hot, and garnish it with chives and hot sauce if desired.
#MarthaStewart #Corn #Chowder #Summer #Recipe #Food
Get the recipe at:
00:00 Introduction
00:21 How to Start The Stock
1:32 Prepping And Adding Potatoes
3:00 How To Thicken The Soup
4:21 Recombining The Separated Soup
4:46 How To Serve
5;38 Final Result
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How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
The BEST CORN CHOWDER with BACON - CHEESE - POTATO
The best creamy, hearty corn chowder for cold days and nights! Loaded with corn, potatoes, cheese and BACON!
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Ham and Potato Corn Chowder | Delicious Fall and Winter Soup!
We're making another delicious soup! It's cold outside, lets warm up with a hot bowl of yummy ham and potato corn chowder!
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✨ Copycat Olive Garden Chicken and Gnocchi Soup video ▶
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Ingredients:
3 tbsp salted butter (or bacon grease)
1 white onion, diced
4 carrots, diced
4 stalks celery, diced
2-4 garlic cloves, diced
2 tsp thyme
1 tsp black pepper
1 tsp salt
1/2 cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
2 cups milk
3 lbs russet potatoes, cubed
1 can yellow corn + liquid
16 oz ham, cubed
1-2 cups cheddar cheese, shredded (optional)
Directions:
Melt the butter over medium high heat in a large pot on the stove. Add in the carrots, celery and onion. Cook until tender, about 8-10 minutes depending on the size of the cuts.
Add in the garlic, thyme, salt and pepper. Mix, then add in the flour. Cook for about 2-3 minutes before adding in any liquids. This should cook out the raw flour taste.
Next, add in all of the liquids, stirring as you go. Add in the potatoes and then bring everything to a boil, reduce and simmer until the potatoes are tender. This should take roughly 10-12 minutes.
Lastly, add in the ham, corn and shredded cheese. Cook until the ham and corn are heated through. Enjoy!
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Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Creamy Ham and Potato Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢1 medium onion (diced)
▢2 ribs celery (chopped)
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢4 cups low sodium chicken broth
▢2 pounds russet or gold potatoes (peeled and chopped, 900 grams)
▢2 cups cooked ham (chopped or shredded)
▢1 ham bone
▢¼ cup melted butter
▢3 tablespoons all purpose flour
▢1 ½ cups milk (any kind)
▢1 cup shredded cheddar cheese
▢shredded cheese and green onions for topping as desired
Instructions
In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.
Thicken the milk:
Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.
Finish the soup:
When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.